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Cucumber Pickles
From The Toronto Cook Book, 1915
Serves 15
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
429Calories
6 gProtein
96 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein5.7 g
Carbohydrates96 g
Fiber5.2 g
Sugars75 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium436 mg
Potassium953 mg
Calcium153 mg
Iron2.9 mg
Magnesium68 mg
Phosphorus158 mg
Zinc1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A0.3 mcg
Vitamin E0.2 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate146 mcg
Choline10 mg
Caffeine0 mg
Water492 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 183. The excerpt below is the record exactly as published.
Cucumber Pickles Two quarts cucumbers cut fine, one quart small cucumbers (do not cut), one quart small onions, one quart large onions cut up, two quarts small cauliflower, four green peppers; put into dish and cover with hot brine; let stand over night; then drain and chop fine the large cucumbers, large onions and the green peppers; take three pints white wine vinegar, five cups brown sugar, three tablespoons mustard seed; let come to a boil and make paste of two- thirds cup of flour, quarter pound mustard, half an ounce of tumeric
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